Southern Enchilada Casserole

School's now in and parents are strapped for time. Participating in carpool, shuttling one child to soccer, making sure the other gets to ballet, and getting Yapper across town to the vet, not to mention working full-time; something is likely to suffer, but it doesn't have to be dinner.

Give me an hour, even less if you have leftover chicken in the fridge, and I promise to help you with a casserole that's sure to make the grade.

Are you ready? The time starts now.

Super Easy; Serves 6-8

Southern Enchilada Casserole

1 medium onion, diced

2 garlic cloves, minced

3 T grapeseed oil

3 1/2 t ground cumin

1 1/2 t chili powder

1/4 t smoked paprika

sea salt, to taste

5 c shredded chicken, cooked

1 3/4 chicken stock

1 c tomatoes, diced

1/4 c cilantro, chopped

1/2 c green onions, chopped

1 1/4 c Monterey Jack, shredded

Cornbread Topping

1 1/2 c cornmeal

1/2 c all-purpose flour

2 t sea salt

t baking powder

6 T butter, melted

1 1/2 c buttermilk

1/2 c jalapeno pepper, diced

Procedure

Preheat oven to 375 degrees Fahrenheit.

Set a large skillet over medium heat and add oil. Once oil is shimmering, add onion, garlic and season with sea salt. Cook 2 to 3 minutes, and add cumin, chili powder, and paprika, cooking an additional minute. Add chicken and chicken stock, and cook until bubbles appear along the edge, about 5 minutes.

Transfer chicken mixture to casserole dish, layering with cheese. Top with dollops of cornbread mixture, according to the number of servings.

Place casserole in the oven and bake 25 to 30 minutes or until topping is done.

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

Easy Solutions

The Southern Enchilada Casserole is delicious on its own, but adding slices of avocado slices and sour cream to the side wouldn't be a bad idea either. Psst...if you really want to make this the ultimate Mexican meal, remember the margaritas.

Remember, if you want the same results, follow the recipe and use the products mentioned.